Best 5 No Guilt Cheesecake Recipes
Have you ever desired the rich, decadent taste of cheesecake without the guilt? The traditional cheesecake, while a culinary delight, is often laden with calories and sugar. But what if there was a way to indulge in this luscious dessert without the burden of unhealthy ingredients? Say hello to the "no guilt cheesecake", a culinary masterpiece that combines the delightful taste of a classic cheesecake with the goodness of healthier alternatives. In this article, we delve into the world of no guilt cheesecakes, unveiling the secrets to creating a guilt-free indulgence that satisfies your cravings without compromising on flavor or texture. Embark on a journey of culinary discovery as we uncover the techniques, ingredients, and variations that will transform your perception of cheesecake and leave you guilt-free and utterly satisfied.
Here are our top 5 tried and tested recipes!
NO GUILT CHEESECAKE
Vanilla cheesecake, creamy and good, but made with yogurt instead of cream cheese. Wonderful served with fruit.
Provided by Charlotte
Categories Desserts Cakes Cheesecake Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Place a paper towel in a colander, and place the colander over a bowl to collect any draining liquid. Pour yogurt on top of the paper towel. Set in refrigerator for 12 to 24 hours. Use this yogurt curd like cream cheese.
- Mix graham cracker crumbs with 1 teaspoon sugar and butter or margarine. Spread mixture in the bottom of a 9 inch springform pan.
- Mix yogurt curd with 1 cup sugar, eggs, and vanilla. Pour over crust.
- Bake at 325 degrees F (165 degrees C) for 70 minutes, or until done when checked with cake tester. Let sit 24 hours before serving.
Nutrition Facts : Calories 221.5 calories, Carbohydrate 35.6 g, Cholesterol 86.3 mg, Fat 6 g, Fiber 0.3 g, Protein 7 g, SaturatedFat 2.6 g, Sodium 155.6 mg, Sugar 30.8 g
THE BEST NO-BAKE CHEESECAKE
Who doesn't love a dessert that can be made without turning on the oven? This no-bake cheesecake is light and fluffy, thanks to the whipped cream that gets folded into the cream-cheese mixture. Have no fear--it will have the signature creamy, tangy flavor of the classic.
Provided by Food Network Kitchen
Categories dessert
Time 8h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
- Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
- For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
- Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
- Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
- Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
- Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.
NO-SUGAR CHEESECAKE
Provided by Valerie Bertinelli
Categories dessert
Time 6h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- For the crust: Position an oven rack in the center of the oven and preheat to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan.
- Combine the almond flour, pecans, sweetener and melted butter in a food processor and pulse until finely ground and combined. Turn the mixture out into the prepared springform pan and press it firmly on the bottom and about 1 1/2 inches up the sides. Bake the crust for 10 minutes, then cool completely on the rack.
- For the filling: Reduce the oven temperature to 325 degrees F.
- Combine the cream cheese, sweetener, lemon juice and vanilla in the bowl of a stand mixer and beat until lightened and smooth. Add the eggs one at a time, beating to incorporate after each addition.
- Scrape the mixture into the cooled crust and smooth the top with an offset spatula. Bake until the edges of the cake are set but the center is still jiggly, 45 to 50 minutes. Run a thin knife around the edges of the cake to separate it from the pan, then let the cake cool for 1 hour.
- Loosely cover the cheesecake and refrigerate until cold, at least 4 hours, before serving.
HIGH PROTEIN NO GUILT SKINNY CHEESECAKE
This is really good if you are trying to lose fat and maintain muscle. For whole recipe: Calories: 820 / Fat: 30g - 33% / Carbs: 22g - 9% / Protein: 112g - 57%
Provided by Gingerbear
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 deg F.
- Put the cottage cheese, eggs, sour cream, whey powder, splenda, lemon rind an juice, and vanilla extract in a blender, and blend until very smooth.
- Pour mixed into a sprayed pie pan.
- Place the cake on the top rack of the oven and place a flat pan of water on the bottom rack.
- Bake for 30-40 minutes. Cook, then chill well before serving.
Nutrition Facts : Calories 89.7, Fat 4.4, SaturatedFat 2.1, Cholesterol 58, Sodium 210.5, Carbohydrate 3.3, Sugar 2.4, Protein 8.7
NO GUILT CHEESECAKE
The taste of cheesecake without alot of calories. My sister-in-law Bonnie(who is a great cook may I add gave me this one! Give it a try!
Provided by Sandy One
Categories Cheesecake
Time 10m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix and spread over Graham Crackers layed in bottom of 5x7 pan or Graham cracker pie crust.
- Top with fresh fruit ie: Sliced Strawberries, Blueberries, Peaches.
Nutrition Facts : Calories 74.8, Fat 2.8, SaturatedFat 1.8, Cholesterol 11.1, Sodium 308.4, Carbohydrate 7.8, Fiber 0.1, Sugar 0.1, Protein 4.4
Tips:
- Use a springform pan: This will make it easy to remove the cheesecake from the pan after it has cooled.
- Line the pan with parchment paper: This will prevent the cheesecake from sticking to the pan.
- Use full-fat cream cheese: This will give the cheesecake a rich and creamy texture.
- Beat the cream cheese until it is smooth and creamy: This will help to prevent lumps in the cheesecake.
- Add the sugar gradually: This will help to prevent the cheesecake from becoming grainy.
- Use fresh lemon juice: This will give the cheesecake a bright and tangy flavor.
- Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving: This will help the cheesecake to set properly.
Conclusion:
No-guilt cheesecake is a delicious and satisfying dessert that can be enjoyed without guilt. With its creamy texture, tangy flavor, and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give no-guilt cheesecake a try. You won't be disappointed!
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